A: Because honey contains 20 percent water, you will need to use ¾ cup of honey for each cup of sugar called for and reduce the liquid ingredients by ¼ cup. Be careful, however: You don’t want to substitute more than half a recipe’s sugar with honey. The National Honey Board also recommends adding ½ teaspoon baking soda to the recipe for each cup of honey used and reducing the baking temperature by 25°F. to prevent overbrowning.

 

Substituting honey for sugar will affect the taste of the final product, making it slightly sweeter, with the honey flavor coming through. With the great variety of honeys on the market, flavor will vary according to the honey used.